Crema de Fruta

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Crema De Fruta

by Greggy Soriano

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Ingredients:

Cake & Fruit:

• 20 pieces/bars Taisan (you could also use: Inipit, chiffon cake, sponge cake, Broas cookies, or ladyfingers)

• 1 big can fruit cocktail, drained (reserve the juice)

• 1 can lychees, drained and/or any other fresh tropical fruits of choice

• 10 maraschino cherries, halved (for topping)

Pastry Cream:

• 1 1/3 cups whole milk (or coconut milk for non-dairy)

• 1/3 vanilla bean, split and scraped (or 1 tsp vanilla extract)

• 2 whole eggs

• 1 egg yolk

• 1/2 cup minus 1 Tbsp sugar

• 3 Tbsp cornstarch

• A pinch of kosher salt

• 1 Tbsp unsalted butter

Gelatin Topping:

• ½ cup water

• ½ Tbsp gelatin powder

• 1 cup reserved fruit cocktail juice

Directions:

Make the Pastry Cream:

1. In a medium bowl, whisk together the eggs, egg yolk, cornstarch, and salt until smooth. Set aside.

2. In a saucepan over medium heat, heat the milk, sugar, and vanilla bean (if using) until the sugar dissolves and the mixture comes to a gentle boil. (If using vanilla extract, add it later with the butter.)

3. Slowly pour about 1/2 cup of the hot milk mixture into the egg mixture while whisking constantly to temper the eggs.

4. Pour the tempered egg mixture back into the saucepan. Cook over medium heat, whisking continuously, until the mixture thickens and comes to a boil. Keep whisking for 1 more minute.

5. Remove from heat and stir in the butter (and vanilla extract, if using).

6. Transfer to a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Let cool.

7. Before using, whisk until smooth and creamy again.

Make the Gelatin Topping:

1. In a saucepan, dissolve the gelatin and in water.

2. Bring to a boil over medium heat, stirring regularly to dissolve any lumps.

3. Turn off the heat and add the reserved fruit cocktail juice. Let cool.

Assembly:

1. Arrange a layer of sponge cake (or ladyfingers) at the bottom of a 6x8-inch or 7x7-inch pan.

2. Pour half of the pastry cream on top and spread evenly.

3. Spread half of the fruit cocktail over the cream.

4. Repeat the layers: sponge cake (or ladyfingers), pastry cream, and fruit cocktail. Create the last layer by adding some halved cherries, lychees, or any desired fruit- spaced beautifully.

5. Gently pour the cooled gelatin over the layer of fruit, ensuring the fruits are fully covered.

6. Chill in the fridge for at least 1 hour or overnight.  It’s also delicious when served semi-frozen. Serve cold and enjoy!

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Hope you enjoy this recipe! Be sure to take pics/videos or your beautiful creation and tag or stitch me on my social media!

Muah x 1,000...

Greggy

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Oh, and be sure to purchase full recipes in my e-book The Fil-Am Foodie. These are all the recipes from some of my most viral videos on TikTok and Instagram. Thanks so much for your support! xX